Posted: 5/16/2013 5:24:41 PM
I make these a lot and everyone loves them and asks me to make them again and again. They are very quick to make and I had a few mishaps until I finally got everything figured out! First, using lemon pudding is okay but it doesn't have the lemon curd tartness which is a definite plus. Second, the cups can stick to the mini pans but you need to spray the inside of the cups as well as the top of the pan so they can be removed easily. I don't remove them until the meringue is cooked and the cups are cooled. When you remove them from the pan, if they feel a little "stuck", just take a thin kn
Posted: 4/25/2013 12:27:12 PM
These were pretty easy and super yummy! I used the regular cookie dough and rolled it into balls. Also, 1 tablespoon lemon curd would be too much. Even with cooking spray, they stuck in the pan, so mini paper cups would be useful.
Posted: 4/14/2013 4:41:22 PM
I have made chocolate mousse type tart that is similar. To make the indentation I used an old medicine cup that comes with cough syrup. It worked great!
Posted: 3/19/2013 5:20:50 PM
To shape the dough, Pampered Chef has a wooden tool called a Mini Tart Shaper that speeds this process along wonderfully. Just form a 1" ball of dough in the mini-muffin tin (having floured the end of the shaper)and press straight down. Voila! For lemon curd, I've made it for years. 1/2 cup butter, melted; 1 cup sugar, 3 eggs (lightly beaten), 1/2 cup lemon juice. Put in a double boiler and stir constantly until thickened. About 10-15 minutes. Remove from stove and let it cool. Then spoon into your tart shells. The lemon curd will keep well for 2-3 weeks in the refrigerator. Or, serve
Posted: 5/26/2012 3:07:57 PM
If I make these again, I would use paper liners to make them easier to serve. Also, 1 tablespoon of the lemon curd for each was way too much. I found 1 teaspoon to be more than enough.
Posted: 5/8/2012 4:35:30 PM
For those wondering where to find lemon curd in the store, typically it is found with the jams/jellies.
Posted: 5/7/2012 12:04:28 AM
I thought the taste was great especially for how easy the recipe is. I let the cookies cool for a few minutes in the pan but once I removed them they cracked and the filling began to spread out. I let them set up for 15 minutes and that helped them retain their shape with no spillage. It would be best to have 2 mini cupcake tins. I only had one and by the time I let the first batch cool enough to set up and then bake the second batch, the meringue texture changed and was not as easy to work with and didn't look as pretty. Overall this is a great, simple recipe that I will make again.
Posted: 5/4/2012 6:40:18 AM
I had a problem getting them out of the pan which was sprayed and the tops spread out over th top of the pan. Any suggestion on how to prevent that problem? Other than that the test was good.